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Pork & Chorizo Estofado

Updated: Feb 10

A winter Spanish stew - there are many variations in Spain, the Philippines and elsewhere.

Another winter dish! Traditionally a covered stew. Here I'm

a) not covering it, but doing it in a frying pan

b) adding roast potatoes for a bit of crunchy texture

So there.

INGREDIENTS

leek

carrots

pork belly

cooking chorizo

potatoes

onion

sage

cayenne

pepper

smoked paprika

butter beans

chicken stock (or whatever stock you have - or just water)

Watch the video


METHOD

  • Trim the leek's root, tips and tough outer leaves

  • Chop finely and wash (I find it easier to wash it in a colander once it's chopped up

  • Cube the pork

  • Chunky slices of chorizo

  • If your carrots have tops (leaves), finely chop them, and slice the carrots thickly

  • Finely slice the onion

  • Cut the potatoes into good-sized chunks (pre-heat the oven to 200ºC)

  • Lay them on a baking/roasting tray and sprinkle with olive oil and salt

  • Pork and sausage into hot oil for 10 minutes - let them colour and flavour the oil

  • Add the leeks, onion and carrots

  • Add the herbs, spices and a glug of dry sherry

  • Add the butter beans and give it a good stir

  • Add about 700ml of stock and simmer for 40 minutes

  • Pop the potatoes in the oven for 35-40 minutes

  • Add the potatoes to the stew and plate up

#lockdownrecipes #lockdowncooking #spanish #stew #dinnertime

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